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Buffalo Chicken Crescent Rolls

Crispy buffalo chicken strips wrapped in crescent dough with provolone for a spicy, handheld snack.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 8 rolls

Ingredients

  • 8 breaded chicken fingers (frozen) Tyson crispy chicken strips or similar
  • 4 slices provolone cheese each slice cut in half
  • 1 8-oz can refrigerated crescent rolls contains 8 triangles
  • 3/4 cup buffalo wing sauce
  • 1/4 cup bottled ranch dressing plus extra for dipping if desired

Instructions

  • Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  • Separate the crescent roll can into 8 triangles and lay them out on the work surface.
  • In a mixing bowl, combine the buffalo wing sauce and 1/4 cup ranch dressing and stir until smooth.
  • Place one half-slice of provolone on each crescent triangle.
  • Dip each breaded chicken finger into the sauce mixture to coat, then place the coated chicken on top of the provolone on a crescent triangle.
  • Roll each crescent up around the chicken and place seam-side down on the prepared baking sheet; repeat with remaining pieces.
  • Bake for 18–20 minutes, until the crescents are golden brown and heated through.
  • Serve warm with additional ranch or blue cheese dressing for dipping if desired.

Equipment

  • Chef knife
  • Cutting Board
  • Mixing Bowl
  • Rimmed Baking Sheet
  • Parchment Paper

Notes

  • You can substitute blue cheese dressing for ranch if you prefer.
  • Use any brand of breaded chicken fingers you like, including deli fried chicken fingers.
  • Franks RedHot or Franks RedHot Wing sauce works well for the buffalo sauce.
  • You can use other cheeses such as cheddar, mozzarella, Monterey Jack, or pepper jack.
  • Brush rolls with melted butter before baking for extra flavor.
  • Find a homemade ranch recipe at https://www.plainchicken.com/copycat-outback-ranch-dressing/.